Recipe

On a snowy Ottawa evening, the Geedel Vegetable Processor helps you prepare a comforting root vegetable soup in minutes. It quickly shreds parsnips, celery, and onions into fine strands, while the salad spinner locks in richness and the liquid whisk blends cream and broth to silky perfection—all without plugs or noise. Serve steaming bowls to your family and receive the best compliment: "It smells even better than the restaurant's!"  

Ingredients (Serves 3)  

1 medium carrot  

1 parsnip (peeled)  

1 celery stalk (leaves removed)  

½ onion  

500ml chicken broth  

40ml heavy cream  

1 sprig thyme  

1 tbsp butter  

¼ tsp salt  

A pinch of black pepper  

Croutons (for garnish)  

Instructions  

1. Shred the Veggies: Fast & Even Cooking  

Cut the carrot, parsnip, celery, and onion into 3cm chunks. Place them in the food-grade container of the Geedel Vegetable Processor. Rotate the handle clockwise five times—each vegetable turns into uniform 0.4cm shreds. Parsnip strands carry a nutty aroma, carrot shreds glow bright orange, and celery becomes tender without any fibrous texture. This method saves 15 minutes compared to knife-cutting, and finer shreds cook down to softness in just 15 minutes.  

2. Dry the Shreds: For a Rich, Not Watery, Soup  

Transfer the shredded vegetables to the Geedel Salad Spinner. Spin for 10 seconds to remove surface moisture. Drier shreds won't water down the soup when sautéed, absorb butter flavor better, and help control the final consistency.  

3. Sauté, Simmer & Blend: Creamy & Smooth

Melt butter in a pot. Add dried vegetable shreds and sauté for 3 minutes until softened and fragrant. Pour in chicken broth and add thyme. Bring to a boil, then simmer for 15 minutes until the vegetables are completely tender. Remove the thyme sprig. Mash the mixture lightly with a spoon, then transfer 200ml of the vegetable purée to the Geedel container. Add 20ml heavy cream, attach the liquid whisk, and blend for 30 seconds—until perfectly smooth. Return the mixture to the pot, stir in the remaining cream, and season with salt and pepper.  

4. Serve Warm: Winter Comfort in a Bowl  

Ladle the soup into insulated bowls. Top with crispy croutons. Each spoonful brings together the silkiness of cream and the natural sweetness of root vegetables. Serve with a slice of crusty whole-wheat bread—warm, nourishing, and deeply comforting, just like a classic Canadian winter dinner should be.  

Conclusion

This root vegetable shred soup comes together quickly with the Geedel Vegetable Processor, which turns hardy vegetables into fine strands in minutes, while the salad spinner prevents a watery texture and the liquid whisk delivers a smooth, creamy consistency—no blender needed. Perfect for cold days, it brings warm, elegant comfort to any family table.